Meow Recipes: September 2020

Monday, September 28, 2020

Baked Shrimp with Feta with Grilled Sourdough

Any recipe that involves grilled sourdough bread is a recipe that I like.

And by like, I mean love. And by love, I mean become obsessed with to the point where I’ve now eaten a half a loaf of sourdough as the “side” to this recipe.

This is a situation where we have some really good things (feta, garlic, shrimp, tomato sauce) in a hot bubbling pan together, and we could totally stop there. You ‘re not into bread? or sourdough? or heavenly perfection? that’s fine! Just hold right here. Serve that baked shrimp with cauliflower rice, or rice, or zoodles.

Personally, though, my method / vehicle of choice for getting that all into my mouth is at least two but maybe three sliced of butter-soaked grilled sourdough bread. You heard me: grilled bread. Crisped golden bread, with that little bit of sourdough tang, sopped, soaked, dragged through a deliciously saucy skillet when no one is looking. Whether you eat the shrimp with your fingers, with a fork, or with the bread itself – that’s your business. But the bread? It needs to be dunked, dipped, and swooshed.

I just feel like this recipe understands what I need in life.

Check out our video for how to make Baked Shrimp with Feta:

This recipe comes together shockingly fast, as shrimp often does for us! And it makes this a perfect fake-fancy have-people-over-for-dinner recipe. Not that any of us are like, hosting big dinner parties right now? I don’t know. Life is weird. Can we consider 2, 3, or 4 people sitting down to eat together to be reason enough to make a fake-fancy dinner?

This meal will deliver for you. It is not complicated but it has mega wow factor, and I’m telling you, regardless of how beautiful the shrimp skillet is with the parsley, lemon wedges, and broiled feta on top, people (me!) love grilled bread with their saucy shrimp.

Common Questions About This Baked Shrimp with Feta

What type of shrimp should I use?

I typically use frozen, but just be sure to thaw first! You can choose shrimp with or without tails – I prefer the larger size (16-20 per pound) and I like tail-off because it’s easier to eat.

How can I adjust the spice level on this recipe?

For mild, leave out the red pepper flakes. For medium, use 1/4 to 1/2 teaspoon red pepper flakes. And for hot… keep adding more! The sky is the limit!

What else can I serve this with?

This would be extremely yummy with a simple fresh green salad on the side. Definitely recommend.

Baked Shrimp with Feta with Grilled Sourdough

Author: Lindsay
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 3-4

Print Recipe

Description

The yummiest Baked Shrimp with Feta and Grilled Sourdough! Bubble up some feta, garlic, shrimp, and tomato sauce in a pan, grill some buttery crispy bread, and dunk that right on in. The simplest fancy-ish dinner!

Ingredients

2 tablespoons olive oil
1 shallot, minced
1 bell pepper, diced
2 cloves garlic, minced
1 14-ounce can crushed tomatoes
1 cup chicken or vegetable broth
1/4 teaspoon red pepper flakes (optional)
1 teaspoon salt
1 lb. uncooked shrimp
8 ounces feta cheese, crumbled
fresh chopped parsley and lemon wedges for serving
6–8 thick slices of sourdough bread
4 tablespoons butter for the bread

Instructions

Video

Sauté the veggies: Heat the olive oil in a large oven-safe skillet over medium high heat (I like to use a wide, shallow Dutch oven). Add the shallot and bell pepper; sauté until softened, about 5 minutes.
Make the tomato sauce: Turn the heat down. Add the tomatoes, garlic, salt, red pepper flakes, and broth; simmer until the sauce reduces and gets a little darker in color, about 10 minutes.
Grill the sourdough: While the sauce simmers, grill your sourdough. Melt the butter, brush it on the bread, and grill in a pan (ideally a grill pan) until crispy and golden brown. Wrap in foil and keep warm in the oven.
Add the shrimp: Add the shrimp into the tomato sauce in a single layer. The shrimp will cook right in the sauce – keep on the heat for about 5 minutes, flipping the shrimp once, until the shrimp are no longer translucent.
Broil: Turn the broiler on. Sprinkle feta on top. Transfer to the oven and broil for 5 minutes or until the feta is browned. Serve with a sprinkling of fresh parsley. Serve with grilled sourdough and juicy little lemon wedges.

Equipment

Notes

The equipment section above contains affiliate links to products we use and love!

Category: Dinner
Method: Bake
Cuisine: American

Keywords: baked shrimp, tomato sauce, grilled bread, dutch oven recipe, shrimp and feta, shrimp dinner

Recipe Card powered by

The post Baked Shrimp with Feta with Grilled Sourdough appeared first on Pinch of Yum.

from Pinch of Yum https://ift.tt/3i9388V

Thursday, September 24, 2020

Simple Homemade Tomato Soup

Just carrots, onions, garlic, tomatoes, broth, and bacon are all you need for homemade tomato soup. It’s deliciously rich in flavor and comes together in just under an hour.

Homemade tomato soup in bowls with cheese.

Hey friends! This recipe was originally published in 2015 (!!!), but we could all use a little more homemade tomato soup and grilled cheese in our lives, so we’re sharing it here again. Enjoy!

Hallooooo, fall!

And hallo, soup weather. Right? RIGHT? Although, let’s be honest – I would not be sad if I ended up eating this for 12 out of 12 months of the year. This homemade tomato soup could love me all year long.

I based this recipe off of the cream of tomato soup recipe in The New Classics cookbook by Saveur (affiliate link) and yes I’ve essentially read this cookbook cover to cover. Reading a cookbook like this cover to cover essentially means cooking it cover to cover, which is possibly the best thing that ever did happen to me.

Can I blow your mind for a second? This homemade tomato soup starts with bacon. B-a-c-o-n. Tomato soup // bacon // it just works. These are the delicious ways in which Saveur inspires.

Here’s what else we’re working with:

Some fresh veggies and aromatics like carrots, onion, and garlic.
Yummy herbs like thyme and bay leaf.
Lots of tomato goodness thanks to a delicious can of (HAND-CRUSHED) San Marzano.
Cream. Because, of course.

Ohhhmygosh, the smells that will happen. I am having a hard time imagining anything more comforting than being in my kitchen experiencing the simmer-smells of this simple homemade tomato soup in progress.

Check out our video for how to make Homemade Tomato Soup:

What to Serve With This Tomato Soup

I am going to have to ask you —> please make some extremely cheesy Provolone toasts or grilled cheese or grilled sourdough bread or something, because what is tomato soup without the cheesy bread for dunking?

But with that being said, ultimately what is going to warm you to your toes and make you feel like a long nap on the couch is this simple homemade tomato soup. WITH BACON, remember. With bacon.

And if absolutely necessary to round things out a bit, here are a few green things to join the party as well:

Brussels and Kale Caesar with Cheesy Croutons (those croutons are basically a salad topper and soup dipper in one)
Toasted Bread and Parmesan Kale Salad (simple, zippy, cheesy, YUM)
Bacon and Brussels Sprout Salad (MORE BACON!)

Homemade tomato soup in a bowl with bread dipped in.

Alright! Today is your day to make simple homemade tomato soup. I can just feeeeeeel it.

It’s smoky, a little bit sweet, and just as creamy or not-creamy as you want it to be. It’s simple – ready in just under an hour, with MOST of that time being the part where you just gaze lovingly at the pot of simmering tomatoes and let the smells of carrots and onions and garlic and bacon wrap you up in their loveliness.

Cheers to your relaxing, comforting, hug-in-a-bowl tomato soup day!

Tomato soup in bowls with cheese and bread.

Common Questions About This Tomato Soup

Why crush the tomatoes by hand?

The main goal here is to use higher quality tomatoes, and usually whole canned tomatoes are higher quality whereas pre-crushed tomatoes are made from bits and pieces of lower quality tomatoes. That being said, I’ve made this without hand-crushing the tomatoes (either using crushed canned tomatoes, or breaking apart the tomatoes in the pan with a spoon) and it’s still delicious.

How can I make this vegan?

Skip the bacon, use vegetable broth instead of chicken broth, and skip the cream at the end (or throw a handful of cashews into the blender with the soup to make it creamy).

Can this soup be frozen?

Yes! It should keep in the freezer for 3-4 months.

Can this be made in the Instant Pot?

Yes! Follow the recipe as-is using the sauté function on the Instant Pot, and then instead of simmering for 30 minutes, cook it on manual high pressure for 15 minutes with a quick release at the end. Blend, add your cream and serve!